Sweet Corn and Heirloom Tomato Salad with Corn Tortillas, Shrimp and Lime-Jalapeno Vinaigrette

Recipe summary

Vine ripe heirloom tomatoes tossed with sautéed sweet corn and succulent shrimp celebrate the best of summer.

Breakdown of Times:

Prep Time: 60 minutes

In-Active Time: 15 minutes

Cook Time: 30 minutes

Preparation time: 75 minutes
Cooking time: 30 minutes
Yield: 4 servings

Ingredients

Chipotle Aioli

• 1/2 cup (125 mL) mayonnaise
• 1 chipotle pepper from a can of chipotle in adobo sauce, minced

Sweet Corn-Ricotta Tortillas

• 1 cup (250 mL) cornmeal
• 1/2 cup (125 mL) all-purpose flour
• 1 teaspoon (5 mL) baking powder
• 1/2 teaspoon (2 mL) kosher salt
• 1/2 cup (125 mL) cold unsalted butter, cut into pieces
• 1/2 cup (125 mL) ricotta cheese
• 1 cup (250 mL) sweet corn kernels
• 2 green onions, thinly sliced
• 1/4 cup (60 mL) warm water

Lime-Jalapeno Vinaigrette

• 1/4 cup (60 mL) freshly squeezed lime juice
• 1/4 cup (60 mL) white wine vinegar
• 1 teaspoon (5 mL) Dijon mustard
• 1 tablespoon (15 mL) minced shallots
• 1 tablespoon (15 mL) minced jalapeno peppers
• 1 1/2 cups (750 mL) canola oil
• salt and pepper

Sweet Corn and Heirloom Tomato Salad

• 2 tablespoons (30 mL) extra virgin olive oil
• 4 cups (1 L) shucked sweet corn kernels
• 1 bunch green onions, finely sliced
• 1 large ripe avocado, pitted and sliced
• 2 cups (500 mL) diced heirloom tomatoes
• 1/2 cup (125 mL) finely sliced red onion
• 1/2 cup (125 mL) reserved lime-jalapeno vinaigrette
• salt and pepper

Pan Seared Shrimp

• 1 tablespoon (15 mL) extra virgin olive oil
• 1 tablespoon (15 mL) unsalted butter
• salt and pepper
• 12 extra-large (size 16-20) shrimp, shelled and deveined